CRISPY KOREAN TOFU Recipe

I love this Korean tofu bowl because it’s a brilliant mix of crispy, marinated tofu, pan seared bok choy, and spicy, tangy vegan kimchee atop fluffy jasmine rice. Its perfect blend of heat and crunch captures my mood for easy yet flavorful comfort food, ideal for a chill, satisfying meal.

I recently tried this Crispy Korean Tofu recipe and it turned out to be a real winner for a healthy, protein-rich meal. I started with 14 oz extra-firm tofu that i pressed and cubed.

Then i mixed in 1/3 cup cornstarch to give it that crunch when fried in 2 tbsp vegetable oil. For the flavor base, i used 2-3 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp rice vinegar, and 1 tbsp maple syrup, then added 1 tsp sesame oil, a minced garlic clove and 1/2 tsp grated ginger.

This combo not only delivers an amazing taste but also provides essential nutrients. I served the tofu over 2 cups of cooked jasmine rice, added pan seared baby bok choy and 1 cup vegan kimchee, and finished it off with 1 tbsp sesame seeds and 2 chopped scallions.

This dish is a simple vegan tofu recipe that is great for a nutritious Asian dinner.

Why I Like this Recipe

I love this recipe because the tofu gets super crispy and it’s so satisfying to bite into that crunchy coating mixed with the tender inside. I also really dig the spicy-sweet sauce that gives it a kick without being too overwhelming, balancing the soy sauce, gochujang, and maple syrup perfectly. I like how the pan seared bok choy adds a fresh, slight crunch that contrasts really nicely with the softness of the jasmine rice underneath. And honestly, the vegan kimchee on the side brings everything together in a way that makes each bite exciting and full of flavor.

Ingredients

• Tofu is a protein powerhouse and low-carb ingredient that brings a firm, satisfying bite.
• Cornstarch gives a crispy, light coat that helps form an irresistible, crunchy crust.
• Gochujang adds spicy sweetness and vibrant heat while offering antioxidants with a kick.
• Baby bok choy is a fiber-rich green that balances flavors with its subtle bitterness.
• Vegan kimchee is packed with probiotics and fiery zest, boosting digestion and flavor.
• Hearty jasmine rice supplies energy with easily digestible carbohydrates in every spoonful.
• Soy sauce brings salty umami depth, elevating each bite with richer overall flavor.
• Minced garlic adds a sharp aroma and infuses the dish with a robust burst of flavor.

Ingredient Quantities

• 14 oz extra-firm tofu, pressed and cubed
• 1/3 cup cornstarch
• 2-3 tbsp soy sauce
• 1 tbsp gochujang (Korean red chili paste)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1/2 tsp freshly grated ginger
• Salt and pepper, to taste
• 2 tbsp vegetable oil (for frying)
• 2 cups cooked jasmine rice
• 4-6 baby bok choy, halved
• 1 cup vegan kimchee
• 1 tbsp sesame seeds
• 2 scallions, chopped

How to Make this

1. Start by pressing the tofu for at least 15 minutes to get rid of excess water, then cut it into cubes.

2. In a bowl, mix together 2-3 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sesame oil, 1 minced garlic clove, 1/2 tsp grated ginger and a little salt and pepper.

3. Lightly toss the tofu cubes in the sauce until they’re well coated.

4. Place 1/3 cup cornstarch in a shallow dish then dredge the tofu in it until every piece is covered.

5. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and fry the tofu cubes until they get crispy and golden, turning them so they cook evenly.

6. Once done, transfer the tofu to a paper towel lined plate to remove extra oil.

7. In the same pan, add the halved baby bok choy and pan sear them just until the edges start to brown, seasoning lightly with salt and pepper if you want extra flavor.

8. Heat 2 cups of cooked jasmine rice in a bowl then arrange the crispy tofu and bok choy on top.

9. Add 1 cup of vegan kimchee on the side of the bowl for an extra kick.

10. Sprinkle 1 tbsp sesame seeds and 2 chopped scallions all over the dish and serve immediately.

Equipment Needed

1. Tofu press (or a heavy plate with paper towels) – used for pressing out excess water from the tofu
2. Cutting board – for cubing tofu and halving baby bok choy
3. Chef’s knife – essential for cutting tofu and mincing garlic
4. Mixing bowl – to combine the sauce ingredients and lightly toss the tofu
5. Shallow dish – for dredging tofu in cornstarch
6. Large skillet – required for frying tofu and searing the bok choy
7. Spatula or tongs – for turning the tofu and bok choy evenly
8. Paper towel lined plate – to drain extra oil from the fried tofu
9. Serving bowl – for heating and plating the jasmine rice along with other contents
10. Measuring cups and spoons – necessary to measure out ingredients accurately

FAQ

CRISPY KOREAN TOFU Recipe Substitutions and Variations

• If you dont have extra-firm tofu, you can use firm tofu or even chickpea tofu for a similar texture.
• Instead of cornstarch, try using potato starch which works pretty good to give that crispy coating.
• If you run out of gochujang, mix a bit of sriracha with miso paste to get a similar spicy sweet flavor.
• For soy sauce, tamari or coconut aminos are cool alternatives that bring a similar umami kick.
• If maple syrup is missing from your pantry, agave syrup can work fine as a substitute.

Pro Tips

1. Pressing your tofu for longer than the recommended 15 minutes really helps the cubes get extra crispy so if you have time let it chill out for about 20 minutes really works wonders.
2. When you dredge the tofu in cornstarch, make sure you shake off any extra dust otherwise you might end up with a clumpy coating that won’t give you that perfect crunch.
3. Fry the tofu in small batches because if you crowd the pan the oil temperature drops and your tofu may come out soggy instead of crispy.
4. For the bok choy, don’t overcook it. Sear just a bit on each side to keep the inside tender and avoid turning it into a mushy mess.